Slice chicken breasts in half and season. I used salt, pepper, garlic powder, and onion powder.

In a large pot, cook chicken in avocado oil over medium high heat until cooked all the way through (I do about 3-4 min each side). Set aside and chop into bite size pieces.

In a separate pot, boil some water and cook your pasta according to package (al dente). Strain and set aside.

In the same pot you used to cook chicken, heat up 1 tbsp sun dried tomato oil over medium heat. Once your pan is hot, add onions and sauté for a minute or so before adding in the white wine. Deglaze the pan (scrape the bottom and let the wine cook off). Add in celery, carrots, and parsnip. Sprinkle a little salt on the veggies. Saute for about 5 min or until they start to soften.

Create a space in the pan, add the butter and garlic directly into the butter. Cook for another minute, stirring so it does not burn. Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color before stirring in sun dried tomatoes and chicken bouillon.

Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min.

Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.